Originally aired May 20, 2010
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 2 bunches chard, stems removed, greens roughly chopped
- Salt and pepper
- A few grates fresh nutmeg
In a large skillet, heat EVOO over medium-high heat. Add chard and cook 2 minutes to tender-crisp. Season with salt, pepper and nutmeg, and serve.